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Cherry & Apple Meringue Tart


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Ingredients

9 portion(s)

Filling

  • 500 grams frozen seedless cherries
  • 1 apples, cut in 2 cm
  • 50 gram raw sugar
  • 1 heaped tablespoons lemon zest, 1 lemon
  • 1/2 --- lemon juice

Sweet short crust pastry

  • 100 grams white sugar
  • 200 gram unsalted butter, chilled and cut into 3 cm chunks
  • 370 gram plain flour, little extra for dusting
  • 1 egg
  • 1 pinches salt
  • 1 level teaspoons vanilla extract

Meringue

  • 4 egg whites
  • 150 gram caster sugar
  • 1 level teaspoons cream of tartar
  • 1 level teaspoons Confectioners Sugar, optional for dusting
  • 6
    22h 0min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Filling
  1. Add all ingredients to the Closed lid
    20min 100 degrees speed 1
    set aside and let cool completley
  2. Sweet Shortcrust Pastry
  3. Place sugar into Closed lid
    15 sec / speed 10
    add remainging ingredients
    30 sec / speed 5

    form a thick rectangle wrap and let rest in the fridge for 1 hour

    Pre heat oven 180 degrees
    line your tin with baking paper ( 20cm x 30cm )

    Roll your pastry to fit tin, dot base with a fork and pop in the freezer for 10 min to re set the butter.

    Bake for up to 20 min
    Keep an eye on it all ovens are differnt.
    Let cool

    You can also use the sweet short crust pastry off cookidoo if you profer guided cooking.
  4. Meringue
  5. Place a sml bowl on top of the lid and weigh sugar an set aside.
    Inset butterfly
    Add egg whites and cream of tartar.
    Wip 4 min / 50 Degrees / Speed 3.5/ without muresuring cup

    Re Wip
    4 min / 50 Degrees / Speed 3.5/ without muresuring cup this time adding sugar 1 tablespoon at a time.

    Put it into a piping bag.
  6. Putting it all together
  7. By this stage your filling and tart should be cool.
    Strain most of the liquid off the frute and set aside for serving
    Spread frute over the tart shell
    Pipe meringue ontop.
    Brown with a butain tourch.
    Dust with cnfectioners sugar (optional)

    If you do not have a butain tourch pop in a hot oven until lightly browned and ten dust after it has cooled
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Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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